2. Drain the fruit and keep 250ml of the juice. Put the fruit into an ovenproof dish (litre). Mix the cornflour with a little of the juice and then stir in the rest. Place into a small pan and heat, stirring all the time until thickened. Pour enough sauce over the fruit to come half way up the fruit.

3. Put the flour into a bowl and rub in the butter until it resembles breadcrumbs. Stir in the sugar and half of the nuts.

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